BBQ Tiger Prawns - Chef Recipe by Michael Foster

Ingredients

320 g King prawns
80 g Pepe Saya 5th Duke butter
5 g baby capers
20 g lemon
5 g parsley
5 g chives
50 g finger limes

Method

Deshell and devein prawns leaving head and tail on the prawn.

Season prawns lightly with salt and oil; having a hot char-grill or barbeque will get the best result for cooking the prawns, lightly grill to achieve nice carriage (char marks on the prawns).

Transfer prawns to a hot pan with oil, add butter and capers to the pan for 1 minute and finish with lemon juice, parsley and chives.

Toss sliced finger limes into the pan.

Serve prawns in a deep bowl facing the same way and pour the sauce over the prawns. Garnish with fresh micro herbs or a slice of lemon.

Recipe provided by The Darwin Club